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AIRFRY

Basic For You To Change it Up

 

You will find that a lot of my recipes are just a starting block for you to change it up and make it your own.  So when you see add your own ingredient or flavour in the list just make sure that you do not exceed the amount needed.

If you are making cookies, for example, you can choose to add the stated 1 1/2 cups of chocolate chips or change it for two different ingredients that combined make up the 1 1/2 cups required. 

Oreo Dough Balls

 

Yield: 12-16 approx

Bake at 350˚F - 180˚C until golden brown, about 4-6mins.

 

Ingredients

Dough Ingredients 
1 cup Milk, warmed to about 110° F
2 ½ tsp (7g) active dry yeast or instant yeast
¼ cup (54g) Sugar, plus 1tsp
½ tsp (3g) Salt
1 large egg
4 tbsp (57g) Butter
3 cups (384g) all-purpose Flour or Self Raising
1-2 pkts Oreos
Topping Ingredients 
100g Chocolate (Milk or Dark), melted
Sprinkle Topping of your choice (100's+1000's, Glitter Sugar, Gold Dust)

Method 

Dough Instructions 
Mix lukewarm milk, 1 tsp of sugar, and yeast and let sit until foamy (5-10mins).
Meanwhile, melt 4tbsp butter, set aside.
Whisk 1 egg, set aside.
In the same bowl as the yeast mixture, add the remaining sugar, salt, and egg to the mixture. Blend for a moment and then add melted butter and 2 cups of flour.
Mix on low speed until combined. Scrape the sides, then turn the mixer back on low and add the rest of the flour (1 cup).
Once the mixture is no longer sticking to the sides, increase speed to medium-low and knead for 5mins, until dough is smooth and elastic-like.
Remove dough from hook and then cover and let rise until doubled in size (usually this only takes about 20-30mins).
Prepare a floured surface and cut the dough into equal size pieces (gold ball size) and pinch flatten each ball by hand until you have a piece of dough just slightly bigger than the Oreo.
Place the now flattened dough on a floured surface and position the Oreo in the centre and gather the dough from the edges to the centre and pinch seal.
Leave in a warm place to allow to rise one final time for approx 30mins.
Lightly spray Air Fryer basket with your favourite oil spray.
Gently place Oreo Dough Balls into the Air Fryer basket in a single layer.
Spray tops of Dough Balls with your favourite oil and cook at 350˚F - 180˚C until golden brown, about 4-6mins.
Once cooked allow to fully cool down on a wire rack.
When totally cooled you can melt the chocolate either via a makeshift bain-marie or by putting the chocolate in the microwave for 1min at a time until soft enough to stir to a melted state.
Take each Oreo dough ball and plunge into the melted chocolate to just cover the top half and then sprinkle your favourite topping on and set aside too cool and harden.
These are really nice served warm, about 10-15sec in the microwave is all you need, just long enough to warm the dough and the cookie centre but not melt the chocolate topping.

Suggestions 

I cut the dough to have enough for the amount of Ores I have at the time, I aim for about golf ball size dough pieces and I get about 16 as any more the dough is too small to work with.
Once cooked allow to fully cool down on a wire rack before attempting to add your chocolate topping and sprinkles.
To test if the dough balls are fully cooled down take the last cooked dough ball and place it under a glass bowl, if after several mins the glass bowl shows signs of condensation then the balls have not cooled fully.
When melting chocolate in the microwave it may be tempting to just set it for several minutes, but doing so all in one hit is enough to burn the chocolate and render it useless. Slowly pays off on this occasion.

Mini Cinnamon Rolls

 

Yield: 8-10 mini rolls

Bake at 170°C for 5-6 minutes.

 

Ingredients

Dough
1 cup Self Rising Flour
1/4 cup Milk
3 tbsp melted Butter
Filling
2 tbsp melted Butter
1/4 cup Brown Sugar
1/2 tbsp Cinnamon
1/2 tbsp Cornstarch

Method 

Mix the dough ingredients together and then roll it out on a floured surface into a rectangle shape.
Stir the filling ingredients together until you get a creamy paste and then spread evenly over the rectangle of dough.
Roll the dough into a tight Swiss roll shape and seal it together.
Cut into 1 inch pieces.
Lightly press each cinnamon roll and place in a well-greased air fryer (or use parchment paper).
Bake at 170°C for 5-6mins.

Suggestions 

You can dust the mini rolls with icing sugar or mix into a runny paste and drizzle over the rolls.

Can be served warm or cooled.

Cookies

 

Yield: approx 10 cookies
Bake at 300˚F (or 150˚ C) for 8-10 minutes.

 

Ingredients

8 tbsp Butter, softened

1/3 cup Sugar
1/3 cup Brown Sugar
1 large Egg (room temperature)
1 tsp Vanilla
1/8 tsp Lemon Juice
1 cup and 2 tbsp of Self Raising flour
1/2 cup Rolled Oats (process if you want to)
1/4 tsp Cinnamon
1-1 1/2 cups Chocolate Chips (or anything you fancy)

Method 

Cream butter and both sugars until well blended, scraping down the sides of the bowl.
Add egg, vanilla, and lemon juice and blend until light and fluffy. You’ll likely need to scrape the sides of your bowl some more.
In a measuring jug, combine the flour, oats, and cinnamon, then pour into the batter. Mix until it is just combined, about 45 seconds. You do not want to over mix it.
With your spatula or wooden spoon, stir in chocolate chips (or anything you fancy).
You can use the dough straight away or wrap it into a sausage shape and roll it in greased proof paper and refrigerate.
Line your air fryer with foil, making a little handle with the foil so you can easily lift it out of the air fryer.
If you are using the dough straight away then use an ice cream/mash scoop (approx 38g) and add it to the air fryer basket. Be sure to leave about 1.5-2” between cookie dough balls.
Bake at 300˚F - 150˚ C for 8-10 minutes.
If you want to use the dough chilled then this is a great way of making a batch of cookie dough ahead of time and also you can freeze the prepared dough for another day.
You can bake your cookies straight from the freezer you will need to increase your cooking time by a few more minutes, normally 2-3 minutes is sufficient.
If you are using the dough chilled then it is best to make the slices an inch thick.
Lightly press the cookie dough down, just enough to slightly flatten each slice. This ensures the middle and sides cook evenly.
See below for the best way to make the prepared dough blocks.

Suggestions 

If you are doing more than one batch then you may want to reduce the temperature for additional batches.
Placing cookie dough on foil helps towards getting the base nice and crispy whilst making it easy to remove from the AirFryer.
When you remove the cooked cookies from the AirFryer give them a chance to cool on the foil for about 5 minutes before moving the cookies to a cooling rack for another 5-10 minutes of cooling.

Doughnuts Without The Deep Fry

 

If you cannot help yourself every time you visit the fair or the beach and succumb to the sweet smell of fresh doughnuts then you are in for a treat.  You can make these with a fraction of the fat that the deep-fried variety have and also some mini dough balls so you do not waste any ingredients.

These are every bit as good as bought doughnuts and they are healthier, they have a slightly firmer texture but just as fluffy. 

Doughnuts

 

Yield: approx 13-14 doughnuts and 19-20 doughnuts holes (serves 2, just kidding!)

Bake at 350˚F - 180˚C Gas until golden usually about 4-6mins.

Ingredients

Doughnuts
1 cup Milk, warmed to about 110°F
2 ½ tsp (7g) Active Dry Yeast or Instant Yeast
¼ cup (54g) Sugar, plus 1 tsp
½ tsp (3g) Salt
1 large Egg
4 tbsp (57g) Butter
3 cups (384g) Self-Raising
Glaze
6 tbsp (85g) Butter melted
2 cups (224g) Powdered Sugar
2 tsp (8g) Vanilla Extract
2 to 4 tbsp (29-58g) hot water

Method 

Doughnut Instructions 
Mix lukewarm milk, 1 tsp of sugar, and yeast and let sit until foamy (5-10mins).
Meanwhile, melt 4tbsp of butter, set aside.
Whisk 1 egg, set it aside.
In the same bowl as the yeast mixture, add the remaining sugar, salt, and egg to the mixture. Blend for a moment and then add melted butter and 2 cups of flour.
Mix on low speed until combined. Scrape the sides, then turn the mixer back on low and add the rest of the flour (1 cup).
Once the mixture is no longer sticking to the sides, increase speed to medium-low and knead for 5mins, until dough is smooth and elastic-like.
Remove dough from hook and then cover and let rise until doubled in size (usually this only takes about 20-30mins).
Prepare a floured surface and pat dough down. Gently roll it out until it is about a quarter-inch thick. Cut out as many doughnuts as you can. Go for a round cutter that is about 3-inches in diameter. For the inner cut, use a 1-inch diameter cut.
Set doughnuts and doughnuts holes on a silicone mat or parchment paper to let doughnuts rise until puffy (about 15-20mins).
Glaze Instructions 
In a small bowl add the butter and vanilla extract, then whilst continuously stirring gradually add the powdered sugar (also known as icing sugar or confectioners sugar).  This will form a creamy paste and if you need to thin it down then add 2-4tbsp of hot water, do this very sparingly as it thins out quickly.
Cooking Instructions
Air Fryer to 350˚F - 180˚C and lightly spray Air Fryer basket with your favourite oil spray.
Gently place doughnuts into the Air Fryer basket in a single layer.
Spray tops of doughnuts with your favourite oil and cook at 350˚F - 180˚C until golden brown, about 4-6mins.
Repeat with remaining doughnuts and holes.

Suggestions 

All-purpose flour in the UK is classed as plain flour but I prefer to use self-raising flour for that extra bit of oomph, I have tried both types of flour but my preference is self-raising.
These doughnuts are best glazed and I have included a simple glaze recipe listed above. I like to use butter and flavourings but if you prefer it to be less rich, then just use confectioners sugar and water.  Some people like to use milk instead of water but this gives the glaze a shorter shelf life.
When glazing the doughnuts you will get the best results when the doughnuts have cooled slightly. I make my glaze in a bowl and fully submerge each doughnut and then place them on a cooling rack with a sheet of foil underneath to catch excess glaze.
For that extra sweet touch, once glazed toss your doughnuts in a batch of cinnamon sugar.
Update
Since making these sweet treats I have bought myself a professional doughnut cutter and was also gifted a doughnut filler to add jam to the centre of these sweet delights. I made my new batch slightly thicker as well as making the dough balls a lot larger. The proof of success can be seen below.
I am now looking for fancy sprinkles to jazz up these delicious bakes.